1⁄4 cup olive oil
2 tsp freshly grated lemon peel
1⁄4 cup fresh lemon juice
3⁄4 tsp salt
1⁄2 tsp freshly ground pepper
1 bunch scallions, bottom ends cut in 32 pieces, remaining green chopped
1 Tbsp chopped fresh sage leaves or 1 tsp dried
2 tsp chopped fresh thyme leaves or 1 tsp dried
1 tsp chopped fresh rosemary leaves or 1⁄2 tsp dried
16 large peeled and deveined shrimp (about 8 oz)
8-oz 1-in.-thick swordfish steak, cut in 16 chunks
16 small white mushrooms
1 can (19 oz) cannellini beans, rinsed
1 large beefsteak tomato, coarsely chopped
1⁄2 cup chopped parsley
1⁄2 cup red onion
1. Heat outdoor grill. Have ready eight 10-in. or longer skewers (see Note).
2. Marinade/Dressing: Put olive oil, lemon peel and juice, and salt and pepper in a large bowl; whisk to blend. Remove and reserve 2 Tbsp. To mixture remaining in bowl, add chopped scallion greens and herbs. Add scallion pieces, shrimp, swordfish and mushrooms; stir to coat. Marinate while making the salad.
3. Salad: Put ingredients in a serving bowl. Add reserved Marinade/Dressing; stir gently to mix and coat.
4. Kabobs: On each skewer, alternately thread 2 each mushrooms, swordfish chunks and shrimp and 4 pieces of scallion. Grill 10 minutes, turning once, or until just cooked through. Serve with salad.
Note: If using wooden or bamboo skewers, soak them in water 30 minutes to prevent scorching. Run 2 skewers side by side through the food to keep it from swiveling when turned on the grill.
By Wendy Kalen from Woman's Day